There’s another frozen and basil-containing treat. But the basil here is not dominant and very pronounced; it’s more of a subtle and intriguing accent. The sherbet is tangy, refreshing and light. And it’s so effortlessly put together. For an appealing presentation the sherbet can be served in the juiced hollowed lemons (reserve the juice for making the sherbet and keep the leftover juice (if any) for other use.

I’m thinking this sherbet would be nice layered with espresso granita in a glass… I’ll try it next time. There’s nothing left to experiment with now.

Tear the basil leaves roughly. Put the leaves and sugar into a medium bowl. With your fingers massage the leaves with sugar to release the basil aroma. Add the lemon juice to the bowl, stir, cover, and let stand for an hour.

Stir the milk into the lemon juice mixture. Strain through a fine sieve into another bowl or a large liquid-measuring cup, pressing lightly on the basil leaves. Add the lemon zest. Chill for about 4 hours. Process in an ice cream maker. If there’s any lemon zest accumulated on the dasher, scrape it and stir it back into the sherbet with a fork. Serve the sherbet soft right from the ice cream maker or transfer into an airtight container and transfer to the freezer to firm up (at least 3 to 4 hours) before serving.

‘There’s nothing left to experiment with now’ I think it must be a great compliment for any pastry cook to not have anything left of their creation to experiment with. You must be doing something right!! So lucky to have a family that loves what you made each time!!

Sophie, thank you. I love the basil in sweet and savory dishes. Give it a try in something sweet, I’m sure you won’t be disappointed.

Dragon, thank you.

Melody, thank you very much!

Noa, thank you so much for your kind words. I’m deeply touched.
I’m glad the tuiles turned out better this time. I have developed quite heat-resistant fingertips, so, it’s easy for me to roll hot from the oven tuiles :). Otherwise, it might require a little practice. It’s also better to use several spoons at once rather than reusing only one spoon and wasting time on removing already shaped tuile before proceeding to roll another.
I’ll be glad and flattered if you mention me on your blog. Noa, I’ve been trying to leave a comment on your blog and let you know how much I love the gorgeous photos, but couldn’t find a way to do it (obviously, my Japanese could use some work :). So, I’m telling you now :).

Oh,gosh,what a beautiful picture.
I really admire your talent as a photographer as well as a pastry chef.
Vera, I tried your recipe of tuiles today. They aren’t perfect like yours(they are still hard to make),but way better than before. Can I,once again, mention you on my blog and translate the recipe in Japanese?